About this sandwich
This cranberry breakfast sandwich doesn’t have to be just for breakfast – it makes a good lunch option too! These fresh Fall ingredients are super simple yet still provide a flavor blast – freshly made sourdough bread from the farm, kale, pasture-raised eggs and homemade cranberry sauce.
The cranberry sauce is the real winner for me here. It’s naturally sweetened with honey (or pure maple syrup) and freshly squeezed orange juice. And the best part is it comes together in just about 10 minutes. You’ll be sure to have leftovers that can stored in the fridge for up to two weeks.
Kitchen essentials
- A small nonstick pan
- A small saucepan
- A spatula
Substitutions
- Raw local honey: can be substituted for equal parts pure maple syrup.
- Sourdough bread: you can use any bread of your choice. I prefer sourdough bread because the unique fermentation process makes the bread more nutritious and easily digestible.
If you like this cranberry breakfast sandwich, you may love these other breakfast options:



Nutrition Facts
1 servings per container
Serving Size1 servings
Calories782
- Amount Per Serving% Daily Value *
- Total Fat
18.9g
28%
- Saturated Fat 4.6g 20%
- Trans Fat 0.0g
- Cholesterol 328.2mg 110%
- Sodium 1278.9mg 54%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
121.4g
41%
- Dietary Fiber 6.6g 24%
- Sugars 26.4g
- Protein 32.6g 64%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.